Preheat your oven to 350 F. Slow roasting is the way to go.
To help with clean-up, line a roasting pan with aluminum foil and lightly coast with pan spray. Using whatever fresh veggies you have available, prepare a bed for your tenderloin. Here, I used bell peppers, celery, fingerling potatoes, and carrots.
Place the tenderloin on this comfy bed, surround it with large onion slices or halves. Sprinkle the top with rosemary sprigs, chopped basil, and whatever other herbs you have. Salt and pepper to taste. I like to tuck in a few slices of garlic clove.
Roast until internal temperature is 150-155 F. If you can, let it rest about 5-10 minutes before slicing.
It’s simple! It’s delicious! It’s elegant!
A hui hou!